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Flip-Over Apple Cake

Source of Recipe


Adapted from "Dishing Up Vermont"



List of Ingredients



• ½ cup (1 stick) unsalted butter (plus more for the pan)
  
• 3 small to medium apples (about 1 pound) such as Golden Delicious or Jonagold
  
• 1 Tbsp ground cinnamon
  
• 1 cup plus 1 Tbsp sugar, divided
  
• 1 cup all-purpose flour
  
• 1 egg, lightly beaten
  
• 1½ cups coarsely chopped walnuts or pecans
  
• .
  
• Whipped cream or ice cream for serving (optional)
  






Instructions



1. Preheat oven to 350° F. Grease the bottom and sides of a 9-inch round cake pan with butter and set aside. Melt ½ cup butter in a small saucepan over medium heat (or microwave 1 minute). Set aside to cool.
   
   
2. Peel, core, and cut the apples into ¼-inch-thick wedges. Combine 1 tablespoon sugar and cinnamon in a bowl; add the apple slices and toss to coat. Arrange the apple wedges in the pan in concentric circles, topping with a second layer.
   
   
3. Whisk the remaining sugar and flour together in a mixing bowl. Whisk in the egg and melted butter just until combined. (Make sure all the flour is mixed in, but don't overmix.) Fold in the walnuts or pecans, and continue stirring until smooth. (The batter may be stiff.) Spread the batter over the apples, smoothing the top.
   
   
4. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan on a wire rack for 15 minutes.
   
   
5. Run a knife around the edge to loosen the cake. Place a plate on top, and invert the pan. Remove the pan and replace any apple slices that are still in the pan. Serve warm or at room temperature, topped with whipped cream or ice cream, if desired.
   
   Makes one 9-inch cake
   (about 8 servings)